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Implementação e validação de um método cromatográfico para a detecção e quantificação de furano em feijão enlatado
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Resumo(s)
O furano tem sido detectado em diversos alimentos em particular nos que são sujeitos a
tratamento térmico durante o processo de preparação industrial. É considerado um
composto potencialmente cancerígeno para seres humanos, pelo que a sua presença nos
alimentos se tornou uma questão de segurança alimentar. Desde 2007 que a Autoridade
Europeia para a Segurança Alimentar tem procurado recolher o maior número de
informação possível, relativa à presença de furano nos alimentos.
Neste trabalho utilizou-se a técnica de Cromatografia Gasosa de Espaço de Cabeça
acoplada a um espectrómetro de massa (HS-GC/MS) para avaliar os teores de furano
em feijões enlatados. Foram analisadas 10 amostras (latas) independentes, seleccionadas
aleatoriamente no mercado, de três marcas comercializadas em Portugal.
A concentração média obtida foi de 3,27 ng/g, numa gama que variou entre 2,61 e 4,45
ng/g. Os limites de detecção calculados foram de 0,80 ng/g para as amostras PD, 1,26
ng/g para as amostras C e de 0,58 ng/g para as amostras F. Os limites de quantificação
foram, respectivamente, de 2,44, 3,82 e 1,77 ng/g. Os coeficientes de variação do
método foram inferiores a 10% e a percentagem de recuperação foi de 95%.
Para estudar o efeito do tratamento térmico doméstico, foram também, analisadas
amostras aquecidas à temperatura de 80°C, tendo-se verificado um aumento
significativo na concentração do furano detectada.
Comparou-se ainda a concentração média do furano obtido nos feijões em lata com a
concentração média para o mesmo tipo de feijão conservado em frascos de vidro, tendose
constatado não existirem diferenças significativas.
ABSTRACT - Furan has been detected in various foods in particular in those that suffer heat-treatment during industrial preparation. It is considered a potentially carcinogenic compound to humans, so its presence in foods has become a matter of food security. Since 2007, the European Food Safety Authority has thought to collect as much information as possible on the presence of furan in food. In this work we used the technique of head space gas chromatography coupled with mass spectrometry HS-GC/MS to assess the levels of furan in canned beans. We analyzed 10 independent samples (cans), randomly selected on the market, and from three brands sold in Portugal. The average concentration obtained was 3.27 ng/g, with a range that varied between 2.61 and 4.45 ng/g. The detection limits calculated were 0.80 ng/g for samples PD, 1.26 ng/g for samples C and 0,58 ng/g for samples F. The limits of quantification were, respectively, 2.44, 3.82 and 1,77 ng/g. The coefficients of variation of the method were less than 10% and the recovery was 95%. To study the effect of house heat treatment, samples heated at 80°C were also analyzed, and there have been a significant increase in the concentration of detected furan. It is also compared the average concentrations of furan obtained from canned beans with the average concentrations for the same type of beans stored in glass bottles. No significant differences were found.
ABSTRACT - Furan has been detected in various foods in particular in those that suffer heat-treatment during industrial preparation. It is considered a potentially carcinogenic compound to humans, so its presence in foods has become a matter of food security. Since 2007, the European Food Safety Authority has thought to collect as much information as possible on the presence of furan in food. In this work we used the technique of head space gas chromatography coupled with mass spectrometry HS-GC/MS to assess the levels of furan in canned beans. We analyzed 10 independent samples (cans), randomly selected on the market, and from three brands sold in Portugal. The average concentration obtained was 3.27 ng/g, with a range that varied between 2.61 and 4.45 ng/g. The detection limits calculated were 0.80 ng/g for samples PD, 1.26 ng/g for samples C and 0,58 ng/g for samples F. The limits of quantification were, respectively, 2.44, 3.82 and 1,77 ng/g. The coefficients of variation of the method were less than 10% and the recovery was 95%. To study the effect of house heat treatment, samples heated at 80°C were also analyzed, and there have been a significant increase in the concentration of detected furan. It is also compared the average concentrations of furan obtained from canned beans with the average concentrations for the same type of beans stored in glass bottles. No significant differences were found.
Descrição
Dissertação de Mestrado em Segurança Alimentar
Palavras-chave
Furano Feijão enlatado Cromatografia gasosa de espaço de cabeça Segurança alimentar Furan Canned beans Headspace gas chromatography
Contexto Educativo
Citação
Dias, J.M.S. (2009). Implementação e validação de um método cromatográfico para a detecção e quantificação de furano em feijão enlatado. Dissertação de Mestrado. Universidade Técnica de Lisboa, Faculdade de Medicina Veterinária, Lisboa.
Editora
Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária